When I visited Chiltern Charcuterie a few weeks ago in the picturesque village of North Dean, they were hard at work making salami. It was an impressive operation as the team expertly tested flavours.
Over the last few weeks I’ve been exploring the mesmerising Chiltern Hills. Tomorrow marks the start of the first ever Chiltern Food Festival and to celebrate I’ll be sharing a series of posts showcasing its vibrant food scene.
Creamy puddings are my weakness. From crème brûlée to panna cotta, hand me a spoon and I won’t be able to stop. This easy creamy baked yoghurt pairs perfectly with any kind of fruit, but is particularly delicious with berry compote.
A Few Resolutions
Not only are we well into January, but we’ve managed to survive the dreaded blue Monday without hopping on the next flight to the Maldives. 2016 was an exciting year for me, but I have even higher hopes for the year ahead.
I started the blogging journey as something of a sceptic. If anything it was a creative outlet where I could be disciplined about writing on a regular basis.
January in England is made for comfort food. The promise of snow at the end of the week has me relinquishing to a cosy bowl of risotto, curled up in front of the telly with a Labrador at my feet.
Happy New Year! I’m keeping my first post of 2017 pretty simple. There are few things easier than a classic no churn ice cream. Citrus season is upon us and this is a decadent excuse to use up some oranges.
I’m an advocate of one-pot suppers and am always looking for a simple and indulgent meal to feed a crowd.
Autumn has arrived full of bluster. The clocks have gone back and we’ve been shocked into a new rhythm. The first few days always take some adjustment. By four twilight begins, by five its night.